Keyword: Grilled

Grilled andouille sausage, grilled onion, and grilled tomato.

Before and After

 
Chicken wings on the grill do not last long after they're done.

Tomahawk Rib-Eye on the Grill

Perfectly cooked rib-eye.

Wow. It's been awhile since I posted anything. That doesn't mean I've not been having any BBQ adventures! Here's the most recent one.

I came home yesterday to find my best friend in the whole wide world, my wife Annie, had gone to Olde Towne Butcher (Facebook) and procured a two pound tomahawk cut rib-eye. Just for me. This baby was so big I knew I could grill it only one way: the reverse sear!

Now normal people like Bobby Flay will tell you to sear the meat over high heat and then finish it off over low indirect heat. This will work fine, but I have better results reversing the process. I cook the meat on the indirect side of the grill until it's almost done, then sear it off over high heat to finish. Look at that picture on the left. With the reverse sear you get a nice even color throughout the meat and an excellent crust on the outside. I think doing it the other way gives you less pink in the middle (did I say I was shooting for medium rare?).

It hangs off the plate!

So the first thing I did was lightly coat the monster meat with canola oil and give it a dusting of Amazing Ribs Big Bad Beef Rub (original recipe with salt). You can see what a monster cut that was. It didn't even fit on a regular dinner plate!

Now it's grilling time. Since this was a weekday I decided to use the gas grill. I put a good amount of mesquite and apple wood chips in the smoker box on the direct side of the grill.

Indirect, half-way done.

The meat went on the indirect side with a thermometer probe. I planned to flip it when it was 75°-80°F. This picture was when I was about to flip it after about 15 minutes. Of course I wrapped the exposed bone in aluminum foil so it wouldn't burn.

After about another 10-55 minutes the meat was about 105°F so I moved it over to the direct side of the grill. When it was at 115°F I flipped it again and then took it off when it hit 125°F.

After it rested for about 10 minutes I dove i. Perfectly cooked, buttery tender!

This is how you cook a rib-eye!

This baby is searing!